Prepare the potatoes

1. Peel 1.5kg potatoes and cut them into large chunks.
2. Place the potatoes in a large pan of cold water.

Parboil the potatoes

1. Parboil the potatoes for 10-15 minutes on a low simmer until you can insert the tip of a sharp knife into them and they are just starting to fall apart.

Drain and steam dry

1. Drain the potatoes thoroughly in a colander.
2. Toss the potatoes in the colander to rough up the edges.
3. Allow the potatoes to steam dry for a few minutes.
4. For optimal results, cool the potatoes completely by placing them in the fridge.
5. Cooling the potatoes before roasting is crucial as it allows the surface moisture to evaporate, promoting crispiness during the roasting process. This step also helps the potatoes form a thin layer of starch on the surface, contributing to a golden, crispy exterior. Additionally, cooled potatoes absorb the hot fat more effectively, ensuring a perfectly crispy and flavorful result.

Preheat the oven or air fryer

1. Preheat your air fryer to 180°C or your oven to 190°C.

In the air fryer:

1. Place a roasting dish in the air fryer and add 4 tbsp duck or goose fat. Heat the fat until sizzling. The hot fat will quickly evaporate surface moisture, allowing the potatoes to form a dry and starch-coated exterior during roasting.  It will also stop the potatoes absorbing too much oil, and become greasy
2. Carefully add the cooled potatoes to the hot fat in the air fryer basket. Ensure they are well-coated.
3. Cook the potatoes for 25 minutes at 180°C in the air fryer, turning them halfway through.

In the oven:

1. Place a roasting dish in the oven and add 4 tbsp duck or goose fat. Heat the fat until sizzling. The hot fat will quickly evaporate surface moisture, allowing the potatoes to form a dry and starch-coated exterior during roasting. It will also stop the potatoes absorbing too much oil, and become greasy
2. Carefully add the cooled potatoes to the hot fat in the roasting dish. Ensure they are well-coated.
3. Cook the potatoes for 40-50 minutes at 190°C in the oven, turning them halfway through.

Prepare the Butter, Sage, Garlic, and Lemon Paste

1. In a small saucepan, melt 30g of butter over low heat.
2. Add the fresh-picked sage leaves to the melted butter and let them crisp for a minute or 2 until the butter browns.
3. Grate in the zest of the lemon, and add the juice to halt the browning process so the butter doesn’t burn.
4. Squeeze the soft, roasted garlic cloves from the head of garlic into the butter and sage mixture.
5. Stir to make a paste, mashing the cloves into the butter.

Final crisping and serving

1. Drain excess goose fat or vegetable oil from the potatoes.
2. Pour the sage, garlic, and lemon butter sauce over the potatoes and toss to coat in the mixture.
3. Add a few more sage leaves on top of the potatoes.
4. Return the potatoes to the oven for 3-5 minutes to crisp the sage and allow the flavours to mingle.
5. Plate and serve your perfectly roasted potatoes as a delightful side dish with a zesty and aromatic twist.